Recipe: Spring Primavera

Spring Primavera

Spring Primavera

2 large zucchini, or 1 lb baby zucchini, cut into 1/2-inch pieces

4 cloves garlic, roughly chopped

2 tablespoons olive oil

1/2 pound bow-tie pasta

1/2 pound asparagus, cut into 2-inch pieces

1 cup frozen peas

1/4 cup chopped chives

3 tablespoons chopped flat-leaf parsley

1 tablespoon lemon zest

1/2 cup grated Parmesan


1. Heat oven to 400 degrees F. Toss zucchini and garlic with 1 tbsp olive oil. Spread mixture evenly on a rimmed baking sheet and roast, stirring once, until zucchini is tender, about 15 min.

2. Meanwhile, cook pasta according to package directions, adding asparagus and peas 3 to 4 min before it’s done. Drain, reserving some pasta water, and transfer to a large bowl.

3. Toss pasta mixture with the zucchini, garlic, chives, parsley, zest, Parmesan and 1 tbsp olive oil. Add 2 to 4 tbsp of reserved pasta water. Top with extra Parmesan. Makes 4 servings.

Credit: Recipe from


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